Butter chicken

We served this with jasmine rice and cauliflower *

From Joshua Weissman 

We didn't have garam masala so we used our newly acquired curry powder (it's a warm spicy fragrant spice).  I think I'll try garam masala though just to be more authentic.

1 cup (240 g) of full fat yogurt

1 tbs (15 g) garam masala

1 tbs (15 g) kosher salt

1 1/2 lbs (680 g) boneless skinless chicken thighs cut into pieces (however big you want)**

2 tbs vegetable oil

1 yellow onion, diced

2 inch knob of ginger, peeled and finely diced

6 cloves of garlic, crushed and minced

salt and pepper

2 tsp (8g) sweet paprika

2 tsp (9g) cumin

1 tbs (14 g) garam masala

1 1/2 tsp (6g) turmeric

14 oz can of crushed tomato (do not substitute diced)

2/3 c water

1 c heavy cream 

2 tbs butter

steamed rice and chopped cilantro for serving

Combine the yogurt, garam masala, and salt in a bowl

Add the chicken and toss to coat

Cover and let sit for 30 minutes or up to overnight

Heat oil in a large pan and cook chicken in batches over medium high heat about 2-3 minutes per side and set aside

Lower heat to medium and add a little more oil and add onion, garlic, ginger, and season with salt and pepper, cooking until soft and fragrant

Add in spices and cook 1-2 minutes until combined

Add in the tomatoes and water and let simmer for 5-8 minutes or until slightly thickened

Add the chicken back in and bring to a simmer and cook for another 3-5 minutes

Add in cream and stir to combine, reduce heat to low and simmer for no more than 3-4 minutes

Turn off heat and add in butter, stirring until melted

Season with salt and then serve with rice and cilantro

*Roasted at 450 for 10-12 minutes seasoned with salt, pepper, turmeric, and curry

**get the bone-in skin on kind and save everything for your homemade broth